Roasted Butternut Squash & Pear Salad With Spiced Pecan Vinaigrette

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Details

12 Ingredients

• 1 Tbs. Dijon mustard
• 1/3 cup plus 2 Tbs. extra-virgin olive oil
• 1 small ripe pear, halved, cored, and thinly sliced
• 1/4 cup very thinly sliced shallots
• 6 cups loosely packed mixed salad greens
• 1/2 tsp. ancho chile powder
• 3 cups 3/4-inch-diced, peeled butternut squash (from about a 2-lb. squash)
• 2 tsp. light brown sugar
• 2 Tbs. unsalted butter, melted
• 1/2 cup pecans, very coarsely chopped
• Kosher salt
• 3 Tbs. balsamic vinegar